heidih

I blame @Ann_T for my halibut lunacy. Her images had me craving so I plunked down $24.99/lb. for Northern halibut (fresh) Didn't indulge in any junk food. Had to pull my pants up several times. The new "weight loss plan" CV-19 eating,

!!! Comfort food is all over the internet now. Hello tuna noodle casserole Surely cream of shroom lurks in your canned soup collection

@JoNorvelleWalker Calamity Jo? Small intersections. I had mice so I bought peanut butter last month which I never do. Today in an effort to not let the green beans get funky I did them with leftover pasta in a peanut butter sauce. Very nice. Ya never know

That explains it

Serious Eats just put up a nice assemblage of projects for us isolated ones https://www.seriouseats.com/roundups/big-cooking-projects

Really good passion fruit is a bit tart and also has amazing floral notes. I find persimmon to be more pumpkin like though the pretty prickly pear sauce probably helped brighten. It is fun to play

I think the concensus is a couple weeks. Washed eggs = another story. https://uwmadscience.news.wisc.edu/animals/most-of-the-world-does-not-refrigerate-their-eggs-so-why-does-the-us/

Ouch @liuzhou My last boiling water incident was one Easter boiling the eggs. I was in the midst of 9 months of radial nerve palsy and dumped the water on my stomach. I did not lose skin but it took time to become less sensitive. Before that it was steam as a teen. Boiling carrots, pushed lid back a fraction and tried to dump out the water without the carrots landing in the sink. Matching wrist burns. It took forever to heal. I did get lots of sympathetic looks as folks thought I'd slit my wrists!

Thank goodness for this topic. It reminded me that I left a bowl of bread dough in the study where there is no draft. Time to start using post-its on the fridge as reminders...

Debbie downer here - to me the appeal of freshly fried donuts is the fresh part if talking yeasted light ones verus cake. . I would just do a small batch which is so simple and next time whip up another. do get that the fry pat is a bt f a pain but it plays out well with company to share the delight with.

I think he meant ok to cut in half. My crock pot must be huge - never an issue. I just do plain water and the packet but I adore garlic so I cut a head in half and toss in. Ni need to soak. It is a salty beast - let the salt/brine flavor the vegetables as well. .I usually just did potato and cabbage; maybe carrots. Nobody would eat turnips but they would be good.

An entirely different perspective on "fusion" Comfort to me is Wurstsalat (no cheese) and brioche or egg bread lightly toasted. Maybe .

Here is the recipe https://food52.com/recipes/75095-sunset-s-whole-orange-cake I am a fan of an olive oil orange cake I found during a stripped pantry time = like this one. I always have olive oil and citrus "on the hoof" so it is my go to https://www.splendidtable.org/recipes/california-orange-and-olive-oil-cake

Kayak in Morro Bay - you will see them. They are beyond cool critters, No oysters in the images but I see them whenever I kayak there. They are clowns and ya just can not stop smiling https://www.google.com/search?q=image+morro+bay+otters

They are more dense and starchy. But I came up with them in conjunction with cassava, yucca and other dense roots Yes plantains grow on trees,.Just a slight hint of sweet i my estimation. Part is the filler component but if part of your food culture they are like rice to others. You crave and need them

It is mental. I cook for myself and he sort of moseys through the kitchen and checks out my food when in town. I have seen him snag cornbread, But that does not look like "corn".

In my location eye of round has been pricey for a number of years as Korean and Vietnamese population in particular use thin thin slices in hot pots and other dishes. When the kids were learning to cook unsupervised they sometimes picked it up. Less than a minute in the pan and dinner on the table.

Ye that hard ridge speaks to plantain. Green is ok to fry up sliced

As a kid our go to frozen vegetable medley treatment was simmer (pre MW) in a bit of water, drain, and toss with margarine (at the time when butter was "evil") and plenty of green can parmesan. I slipped the steak to the cat and dog and happily scarfed the veg along with the ever present Uncle Ben rice pilaf style.

No word that I recall. My dad still looks down on any corn as animal food.

I didn't know where to post this but somewhat pandemic related. Everyone posting about corned beef which I could leave forever got me thinking bout pastrami. So I called my dad the 97 year old retired meat packing manager/butcher. We are oil and water so this was big for me. I asked where they sourced. They were wholesalers in east Los Angeles. He paused and said "we made it - we had a smokehouse. We also did the hot dogs for Wienerschnitzel when John Galardi started the chain'". I'd toured the plant, done workers comp cases for them and never ever knew this. Will the new turn of phrase be "it takes a pandemic.."

for a long time it was the same with corn in Europe. My elders had adjustment moments when they got to the States.

Our minds are being expanded. We can take a bit of joy in that

In an Uber Sunday I noticed the vines pruned way back on a road adjacent vineyard. Amazing how they shoot back. The windbreak is olives so that cool combo of dusty grey olives and bright green new growth of the grapes = stunning.

Lupine are my childhood favorite. We had a big hillside above us. The odd juxtaposition of a radar station and a lush lupine field.